Issued October 9, 1912. 



U. S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF ANIMAL INDUSTRY.— Bulletin 148. 

A. D. MELVIN, Chief of Bureau. 



THE MANUFACTURE OF BUTTER 
FOR STORAGE. 



BY 



L. A. ROGERS, S. C. THOMPSON, 
AND J. R. KEITHLEY, 

Of the Dairy Divisio7i. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1912. 






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Glass _£JL2J^3_ 
Rnnk l^^y, 



^J^x^x?^ 



Issued October 9, 1912. 

U. S. DEPARTMENT OF AGRICULTURE, 

^ BUREAU OF ANIMAL INDUSTRY.— Bulletin 148. 

A. D. MELVIN, Chief of Bureau. 



THE MANUFACTURE OF BUTTER 
FOR STORAGE. Js>m£ 



BY 

L. A. ROGERS, S. C. THOMPSON. 

AND J. R. KEITHLEY, 

Of the Dairy Division. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1912. 



ri 






BUREAU OF ANIMAL INDUSTRY. 



Chief: K. D. Melvin. 

Assistant Chief: A. M. Farrington. 

Chief Clerk: Charles C. Carroll. 

Animal Husbandry Division: George M. Rommel, chief. 

Biochemic Division: M. Dorset, chief. 

Dairy Division: B. H. Rawl, chief. 

Field Inspection Division: R. A. Ramsay, chief. 

Meat Inspection Division: Rice P. Steddom, chief. 

Pathological Division: John R. Mohler, chief. 

Quarantine Division: Richard W. Hickman, chief. 

Zoological Division: B. H. Ransom, chief. 

Experiment Station: E. C. Schroeder, superinteiideut. 

Editor: James M. Pickens. 

DAIRY DIVISION. 

B. H. Rawl, Chief. 

Helmer Rabild, in charge of Dairy Farming Investigations. 
S. C. Thompson, in charge of Dairy Manufacturing Investigations. 
L. A. Rogers, in charge of Research Laboratories. 
Ernest Kelly, in charge of Market Milk Investigations. 
Robert McAdam, in charge of Reyiovated Butter Inspection. 
2 

NOV 12 191? 



LETTER OF TRANSMITTAL. 



U. S. Department of Agriculture, 

Bureau of Animal Industry, 
Washington, D. C, July 23, 1912. 

Sir: I have the honor to transmit herewith a manuscript entitled 
"The Manufacture of Butter for Storage," by Messrs. L. A. Rogers, 
S. C. Thompson, and J. R. Keitliley, of the Dairy Division of this 
bureau. The paper describes the results of three seasons' storage of 
butter made and packed for the United States Navy under the super- 
vision of the bureau and two seasons' work with other butter manu- 
factured under commercial conditions, so as to test thoroughly the 
effect of storage at various temperatures upon the quality of butter 
made by different methods. The superiority of butter made from 
pasteurized sweet cream is again demonstrated. 

This paper deals only with the keeping and commercial qualities 
of the butter. Besides advantages in this respect, however, pasteuri- 
zation also serves as a protection to the health of the consumer by 
destroying pathogenic bacteria, such as those of tuberculosis and 
typhoid fever, which are known to survive for long periods in butter 
made from unpasteurized cream. 

As the commercial storage of butter is of great economic impor- 
tance to the trade and to consumers, I respectfully recommend that 
the results of this work be published as a bulletin of this bureau. 

Acknowledgment is made for assistance rendered by the Fox River 

Butter Co., the Morton Creamery, the Steele Center Creamery, the 

Biscay Creamery, and the Hutchinson Cooperative Creamery. 

Respectfully, 

A. D. Melvin, 

Cliief of Bureau. 

Hon. James Wilson, 

Secretary of Agriculture. 



CONTENTS 



Page. 

Introduction 7 

Relation of acidity of cream to keeping quality of butter 8 

Butter for the use of the Navy 10 

Comparison of Navy butter made from sweet and from ripened cream 13 

Butter made for storage by different methods 14 

Experiments of 1 910 14 

Experiments of 1911 18 

The influence of storage temperature on changes in butter 25 



ILLUSTRATIONS. 

Page. 
Fig. 1. Diagram showing relation of acidity of cream to keeping quality of 

butter 9 

2. Distribution of butter scores before and after storage — Raw-cream 

butter 23 

3. Distribution of butter scores before and after storage — Pasteurized 

ripened-cream butter 23 

4. Distribution of butter scores before and after storage — Pasteurized 

unripened-cream butter 24 

5. Changes in butter scores after storage at various temperatures 26 

5 



THE MANUFACTURE OF BUTTER FOR STORAGE. 



INTRODUCTION. 

In this country the long annual period of low production of butter 
has made it necessary, in order to insure a fairly uniform supply, to 
store large quantities during the short season when the production 
exceeds the demand. In the spring and early summer months the 
quantity of butter produced is in excess of the demand. This season 
is followed by a few months in which the supply and the demand are 
nearly equal, and this in turn by a long period covering the winter 
months in which the supply of fresh butter is considerably less than 
the demand. In May, June, and the early part of July, when the 
supply of fresh butter is large and the quality is good, there is active 
buying for storage. There may be some butter put in storage later 
in the summer if the production holds up, but this is usually for the 
purpose of disposing of a temporary and perhaps local oversupply, 
and little butter is bought for the express purpose of holding for the 
winter trade. 

As the supply of fresh butter diminishes the storage stock is drawn 
upon to meet the shortage, and by the end of March or early in April, 
when the supply of fresh butter begins to increase again, the storage 
stock is nearly or completely exhausted. Butter may therefore be 
held in storage from May to April, a period of 11 months, although 
the average time is probably 2 or 3 months less. Under exceptional 
conditions dealers may have butter left in storage over one year, but 
this is usually done at a heavy loss. 

The development of mechanical refrigeration has been followed by 
a rapid increase in storage facilities and a high state of perfection 
in the methods of holding the large rooms at a low temperature. An 
insignificant quantity of butter is held in small towns in refrigerators 
mainly by an ice-salt system at 20° to 25° F., but the bulk of storage 
butter is in the great trade centers in large warehouses at tempera- 
tures of 0° F. and below. This low temperature is usually maintained 
by circulating brine in coils on the walls of the butter rooms, although 
in some warehouses air is cooled to the desired temperature in bunker 
rooms and circulated through the storage rooms by fans. 

In a recent book ^ the statement is made that "modern butter stor- 
age rooms are kept below 0° F.; the butter is quite unchanged on 

1 Marshall, Charles E., editor. Microbiology. Philadelphia, 1911. 
55744°— Bul. 148—12 2 7 



8 MANUFACTURE OF BUTTER FOR STORAGE. 

removal from storage * * * ." The latter part of This state- 
ment is, however, entirely at variance with the usual experience of 
dealers who store butter, as well as those who have investigated stor- 
age problems. All butter changes slowly in storage, even at temper- 
atures as low as — 10^ F. There is an alteration in the physical 
condition, the waxy texture of the fresh butter changing to a pasty 
consistency. This is not evident, however, except on very long 
storage, and is not a factor in commercial storage. The most evident 
alteration is in the flavor, which may change so much that the value 
of the butter is seriously affected. The nature of this change is not 
determined by the temperature of storage, since all flavors wliich 
occur in cold storage butter are also found in butter held at higher 
temperatures. The most common one is the so-called ''storage 
flavor," which appears only in old butter, although in this sense butter 
may become old in two or three weeks. Another flavor which is a 
source of great trouble in butter of this class is the peculiar condition 
kno^vn as ''fishy" flavor. This is especially objectionable because it 
may occur in butter which was originally of the highest quality and 
because its presence materially lessens the market value of the butter. 
The exact cause of these flavors has not been determined with any 
certainty, but certain factors which may influence or accelerate their 
development have been pointed out in previous publications of the 
Dairy Division.^' ^ 

RELATION OF ACIDITY OF CREAM TO KEEPING QUALITY OF 

BUTTER. 

The importance of the acidity of the cream at the time of churning 
and the possibility of making butter of superior keeping quality by 
limiting the acidity has been especially emphasized in these publica- 
tions. It was shown that butter made from unripened pasteurized 
cream changed very little in storage, while butter made from the same 
cream after the usual ripening invariably went off flavor. It was also 
observed that while fishiness frequently developed in the ripened- 
cream butter, authentic cases never occurred in the butter made from 
sweet cream. In a tabulation of the examination of 259 samples of 
experimental butter from cream of known acidity, of 137 samples 
from cream having an acidity below 0.3 per cent, only 2, or 1 .5 per cent, 
were marked "fishy," while of 122 samples having an acidity of 0.3 
per cent or over, 60, or 49.2 per cent, were fishy. However, in all 
results which are dependent on the sense of taste allowance should be 
made for differences of opinion and in the conception of the flavor 
associated with any particular designation. 

' Rogers, L. A., and Gray, C. E. Theinfluenceof acidity of cream on the flavor of butter. U. S. Depart- 
ment of Agriculture, Bureau of Animal Industry, Bulletin 114. Washington, 1909. 

2 Rogers, Jj. A. Fishy flavor in butter. U. S. Department of Agriculture, Bureau of Animal Industry, 
(;jrQular 146. 'Washington, 1909. 



RELATION OF ACIDITY TO KEEPING QUALITY. V 

The relation of the acidity of the cream to the progressive change 
in flavor is illustrated by figure 1, which shows the scores of various 
lots of experimental butter made from pasteurized cream, arranged in 
the order of the acidity of the cream at time of churning. Lot 19, in 
which no acidity is given, was made from overripe hand-separator 
cream. In some cases two lots of butter with different acidities were 
made from the same lot of cream. This was true of samples 13 and 14, 
15 and 16, 17 and 18, 21 and 22, 23 and 24, and 25 and 26. 

It will be noticed that the score of butter made from cream with 
an acidity below 0.3 per cent ranged, with two exceptions, above 90. 




Bi 2i s-S tT io /s iS SL 4 B 5 ~i /6 'o /4 ,e ik s /) ee 7 6 ie. £.4 t9 
Fig. 1.— Diagram showing relation of acidity of cream to keeping quality of butter. 

On the other hand, the score of the butter made from cream with the 
customary acidity was variable and usually below 90. This was espe- 
cially true of the samples stored at 20° F., which would be expected 
to bring out more strongly the tendency of the butter to deteriorate. 
The probable nature of the relation of acidity to change in flavor has 
been discussed in previous bulletins of this bureau and need not be 
taken up here. It is evident, however, that to make butter of good 
keeping quality any treatment that increases the chemical instability 
of the product should be avoided. Butter of good quality can be 
made from sweet pasteurized cream and the deteriorating influence 
of the acid thus eliminated. 



10 MANUFACTURE OF BUTTER FOR STORAGE. 

BUTTER FOR THE USE OF THE NAVY. * 

Advantage has been taken by the Navy Department of the fact 
just stated, that department having found it expedient for several 
years to procure and store a year's supply of butter during the period 
of heavy production. This practice has enabled that department to 
secure butter of high quahty at a minimum price. The butter has 
been made from pasteurized sweet cream and packed in hermetically 
sealed tin cans under the supervision of and according to specifica- 
tions prepared by the Dairy Division, Bureau of Animal Industry, 
Department of Agriculture. It has shown such excellent keeping 
quality in storage and has given such uniform satisfaction for the 
past three years that the method used in its manufacture has proved 
a desirable and proper one. 

The specifications covering the manufacture of this butter contain 
the following requirements : 

1. Butter. — Shall be fresh butter made during such period of 90 days after April 15 
and before August 15 as shall be most suitable for butter making in the locality of 
the creamery where it is to be made; from pasteurized milk or cream, none of which 
shall contain before pasteurization more acid in 50 c. c. than will be neutralized by 
15 c. c. or 13 c. c. of tenth-normal alkali solution, as determined by Mann's acid test, 
for butter scoring 94 and 95, respectively. 

2. Quality. — Shall be strictly of the grade of creamery "extras" and one-third 
must score not less than 94 and two-thirds not less than 95 at the time of packing. 

3. Composition.- — Moisture in the butter must not exceed 13 per cent. There must 
be no preservative used other than common salt, and that shall be at a rate giving 
not less than 2^ per cent nor more than 3 J per cent in the butter at the time of 
packing. 

4. Packing. — The butter must be packed in tins and the tins fully sealed at the 
creamery where the butter is made and within 12 hours after the time of churning. 

5. Inspection. — The ingredients, manufacture, sanitation, packing, boxing, mark- 
ing, and shipping of the butter shall be subject to inspection by Government inspec- 
tors, who shall have full authority to reject any lot of milk, cream, or the finished 
butter, or any other requirement which does not conform in every respect to the 
specifications. 

6. Storage. — All butter must be kept at a temperature below 50° F. after being 
packed and until placed in cold storage. It shall be forwarded as rapidly as carload 
lots are accumulated in the packing plant to such warehouse as may be designated 
by the Bureau of Supplies and Accounts, Navy Department, where the butter will 
be held at zero or lower temperature. 

The Navy De])artment has stored during the past three years 
2,084,022 pounds of butter, all of which was made according to these 
specifications, except where occasional churnings were made from 
ripened cream for experimental purposes and at one creamery which 
had a special contract. 

During the packing seasons of 1909 and 1910 a sample can of 
butter was set aside from each churning, and in 1911 a similar sample 
was taken from each day's make. These samples were handled and 
stored in the same way as the other butter and kept in storage for a 
period averaging 8 months, at the end of which time they were 



BUTTER FOR THE NAVY. 



11 



examined to determine the quality and the amount of deterioration 
that had taken place. 

Tables 1, 2, and 3 contain the data for Navy butter for the years 
1909, 1910, and 1911, respectively, showing the amount packed by 
each creamery, the original average score, the average score after 
being stored, and the points lost in storage. These are summarized 
in Table 4, which shows the annual averages. 

Table 1. — Comparative deterioration in storage of Navy butter packed in 1909. 



Creamery- 


Amount 


Original 


Score after 


Points lost 


No. 


packed. 


score. 


storing. 


in storage. 




Pounds. 








1 


144,000 


94 


91.35 


2.65 


2 


100,008 


95 


89.49 


5.51 


3 


270, 000 


95 


91.41 


3.59 


4 


220, 014 


95.5 


91.23 


4.27 


5 


36,000 


94.2 


87.25 


6.95 



Part of the butter was examined February 5 to 10, 1910, by H. J. 
Credicott, Federal butter inspector on the Cliicago market; W. C. 
Fryhofer, Federal butter inspector on the New York market; and 
C. W. Larson, assistant professor of dairying, Pemisylvania State 
College. The remainder was scored March 1 to 4, 1910, by C. W. 
Larson, J. C. Joshn, Federal creamery instructor for Minnesota, 
and Robert McAdam, field inspector of the Dairy Division. 

Table 2. — Comparative deterioration in storage of Navy butter packed in 1910. 



Creamery- 


Amount 


Original 


Score after 


Points lost 


No. 


packed. 


score. 


storing. 


in storage. 




Pou'lfdx. 








6 


108,000 


94.69 


92.33 


2.36 


7 


54, 000 


95.00 


92.14 


2.86 


8 


54,000 


95.00 


92. 02 


2.98 


9 


108,000 


94.01 


91.90 


2.11 


10 


108, 000 


94.76 


91.64 


3.12 


11 


162,000 


95.00 


91.43 


3.57 


12 


108, 000 


94.76 


91.27 


3.49 



These samples were scored February 28 to March 3, 1911, by C. W. 
Fryhofer, Federal butter inspector on the New York market ; Robert 
McAdam, field inspector of the Dairy Division; and O. A. Storvick, 
Federal creamery instructor for Minnesota. 

Table 3. — Comparative deterioration in storage of Navy butter packed in 1911. 



Creamery 


Amount 


Original 


Score after 


Points lost 


No. 


packed. 


score. 


storing. 


in storage. 




Pounds. 








13 


162. OuO 


94.92 


92.72 


2.20 


14 


72,0u0 


95.00 


92.68 


2.32 


15 


108, OuO 


94.53 


92.57 


1.96 


16 


162,0i)0 


94.67 


92.51 


2.16 


17 


108, OoO 


94.67 


91.24 


3.43 



12 



MANUFACTURE OF BUTTER FOR STORAGE. 



These samples were scored February 13 to 15, 1912, by J. C. 
Joslin, Federal butter inspector on the Chicago market; Robert 
McAdam, field inspector of the Dairy Division; and Thomas Cor- 
neUuson, assistant in dairy manufacturing investigations, of the 
Dairy Division. 

Table 4. — Showing the average yearly scores, before and after storage of all N'avy butter 

for 1909, 1910, and 1911. 



Year. 


Average 
original 
score. 


Average 

score after 

storing. 


Average 
points lost 
in storage. 


1909 
1910 
1911 


94.92 
94.73 
94.75 


90.90 
91.75 
92.37 


4.02 
2.98 
2.38 



A comparison of these results shows that the average score at the 
time of packing has remained nearly uniform, while the average score 
after storing has gradually increased from 90.90 in 1909 to 92.37 in 
1911, with a corresponding decrease in the deterioration in storage 
from 4.02 to 2.38 points. 

Table 5. — Average scores when removed from storage of Navy butter for S-year 
period, arranged according to months in which packed. 



Year and 
crea«nery. 




Month 


in which butter was 


packed. 




Date of scoring. 


April. 


May. 


June. 


July. 


August. 


September. 


1909: 

1 




91.60 

89.56 
91.33 
90.40 


91.42 

89.40 
91.05 
91.35 
86.30 

92.75 
92.34 
91.94 
91.35 
91.95 


91.37 
90.88 


91.19 


I 92. 14 


February and 
March, 1910. 
Do. 
Do. 
Do. 
Do. 

March, 1911. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 

February, 1912. 
Do. 
Do. 
Do. 
Do. 


2 




3 

4 .. 


91.71 






91.62 
88.40 

91.64 
91.79 


90.63 


191.28 


5 




1910: 

6... . 










7 




92.50 
92.50 
91.50 
91.04 
92.41 
91.25 

92.30 


92.12 




8 






9 




91.56 
91.80 


92.37 




10 






11.... 
12.... 


90.45 






91.37 
93.35 








1911: 

13.... 




92.47 






14.... 
15.... 


92.66 








92.03 
92.59 
92.00 


92. 63 
92.60 
89.93 


93.00 
92.30 
91.60 




16.... 








17 




92.23 




Average. . 






91.60 


91.52 


91.41 


91.39 


91.88 


91.71 



1 Time extended beyond Aug. 15 by the Navy Department. 

The above table shows that there was little variation in the keeping 
quality of the butter made in different months durmg the storage 
period, also that the butter in storage 11 months varied but little in 
quality from that stored 5 months. 

Creamery No. 5 was permitted, by special contract, to disregard 
the acidity and pasteurization requirements of the specifications and 



BUTTER FOR THE NAVY, 



13 



to increase the water content to 15.5 per cent on a guaranty that the 
butter would score 90 after being held in storage for 8 months. This 
butter was made from unpasteurized cream, practically one half of 
which was from whole milk delivered daily, and the other half from 
gathered cream delivered every other day. Twelve per cent starter 
was used and acidity of about 0.56 per cent was developed. The 
cream was then cooled to 48°-50° F. and held until 4 o'clock the 
next morning, when it was churned. The methods of packing, ship- 
ping, and storing were the same as at other creameries having con- 
tracts for Navy butter. 

COMPARISON OF THE BUTTER MADE FROM SWEET AND FROM 
RIPENED CREAM. 

Tables 6 and 7 show the scores of each churning made at creameries 
Nos. 5 and 6, respectively. These tables are given so that the dete- 
rioration in storage of butter made from unpasteurized ripened cream 
may be compared with that made from pasteurized sweet cream. 
Creamery No. 6 was selected for this comparison because it represents 
average conditions and also because a few experimental churnings, as 
noted in the table, were made from ripened cream. 

Table 6. — Scores before and after storage of Navy butter made at creamery No. 5 from 
unpasteurized ripened cream. 



Date of churning. 



1909 

June 1 

June 2 

June 3 

June 4 

June 5 

JuneC 

June 7 

June 9 

June 10 

June 11 

June 12 

June 14 

June 15 

June 16 

June 17 

June 18 

June 19 

June 21 

June 22 

June 23 

June 24 

June 25 

June 26 



Original 


Score after 
8 monthis' 




storage. 


94.00 


86.00 


94.00 


87.00 


94.00 


86.00 


94.00 


87.00 


94.00 


88.50 


95.00 


87.00 


94.00 


86.00 


94.50 


86.00 


95.00 


86.00 


94.50 


84.00 


94.00 


87.00 


95.00 


88.50 


94.00 


88.50 


94.50 


88.00 


94.50 


87.00 


95.00 


86.00 


94.50 


86.00 


96.00 


84.00 


94.00 


84.00 


94.00 


86.00 


94.00 


85.00 


94.00 


84.00 


94.00 


86.00 



Date of churning. 



1909. 

June 27 

Julyl 

July 3 

July 5 

July 7 

July 9 

July 11 

July 13 

July 15 

July 17 

July 19 

July 21 

July 23 

July 24 

July 25 

July 27 

July 29 

July 29 

July 31 

August 1 

Average . . 



Original 
score. 



94.00 
94.00 
94.00 
95.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 



94.20 



Score after 

8 months' 

storage. 



87.50 
89.00 
8S.00 
87.00 
90.00 
88.00 
89.00 
90.00 
90.00 
89.00 
90.00 
87.00 
88.00 
88. 00 
87.00 
88.00 
88.00 
90.00 
88.00 
87.00 



87.25 



It will be seen that the average score of the butter at packing was 
94.20, while the average score at the end of 8 months was but 87.25, 
showing a deterioration of 6.95 points in storage. 

The judges found 90.7 per cent of all the samples showing a pro- 
nounced fishy flavor. 



14 



MANUFACTURE OF BUTTER FOR STORAGE, 



Table 7. — Scores before and after storage of Navy butter made at creamery No. 6 from 

pasteurized sweet cream. 



Date of churning. 



Original 
score. 



1910. 

June 2 

June 3 

June 4 

June 5 

June 6 

June 7 

June S 

Jime 9 

Jime 10 

June 11 

June 12 

June 13 

June 14 

June 15 

June 16 

June 17 

June 18 

June 19 

June 20 

June 21 

June 22 

June 23 

June 24 

June 25 

June 26 



95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
9.5.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95. 00 
95. 00 
95.00 
95.00 
95.00 



Score after 

8 months' 

storage. 



91.50 
92.50 
93.50 
93.50 
93.50 
94.00 
93.00 
93.00 
92.50 
92.50 
91.50 
92.00 
92.00 
93.50 
93.50 
92.00 
92.50 
93.00 
93.00 
94.00 
93.00 
94.50 
92.00 
93.00 
92.50 



Date of churning. 



1910. 

June 27 

June 28 

June 29 

June 30 

June 30 

July 2 

July 3 

Julys 

July 6 

Julyl 

July 7 

Julys 

July 9 

July 9 

July 10 

July 11 

July 12 

July 12 

July 13 

July 13 

July 14 

July 14 

July 14 

Average . 



Original 
score. 



95.00 
94.00 
95.00 
95.00 
95.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94. tX) 
94.00 
94.00 
94. (X) 
94.00 
94.00 
94.00 
94.00 
94.00 



Score after 

8 months' 

storage. 



92.50 
92.00 
92.50 
91.50 
92. .50 
92.50 
93.50 
92.00 
93.00 
92.50 
93.00 

1 90. 50 
93.50 

189.00 
91.50 
90.50 
90.00 
90.00 
92.50 
92.50 
92.00 
93.00 

188.00 



94.69 



92.33 



1 This butter made from ripened cream. 

The average score at the time of packing was 94.69 and the average 
score at the end of 8 months was 92.33, showing a deterioration of 
2.36 points in storage. The judges scored but two samples below 90 
points, both of which came from the experimental churnings of 
ripened cream, one of which was pronounced fishy. 

A comparison of Tables 6 and 7 shows a difference of only 0.49 
points in the score at the time of packing, while after being held in 
storage the difference amounts to 5.08 points in favor of the butter 
made from pasteurized sweet cream. 

BUTTER MADE FOR STORAGE BY DIFFERENT METHODS. 
EXPERIMENTS OF 1910. 

In order to demonstrate the feasibility of butter dealers having 
butter made expressly for storage, arrangement was made in 1910 
with tliree creameries in the vicinity of Owatonna, Minn., to make 
butter in accordance with our directions. One of these, which we will 
designate as creamery A, made butter from unpasteurized ripened 
cream. Another, creamery B, pasteurized the cream, added a starter, 
and ripened the cream in the usual way. The third, creamery C, 
pasteurized the cream, cooled it at once, and churned on the afternoon 
of the day the cream was received without the adcUtion of starter. 
Brief records of the processes were made by the butter makers, but for 
the sake of brevity these are omitted. These creameries were of the 
cooperative type, receiving whole milk or sweet hand-separator cream, 
and were selected on account of the standing of the butter makers and 



MANUFACTUEE BY DIFFERENT METHODS. 



15 



the reputation of the productr With the exception of one visit to 
get the work started and another when it was nearly finished, the 
butter makers had no supervision. The entire output of the three 
creameries during the experimental period was purchased by a whole- 
sale butter house. One tub from each churning was scored when 
received in Chicago by the scorer of the butter company and Mr. 
Joslin, of the Dairy Division. One tub from each churning was stored 
in the Dairy Division rooms at 0° F., one at 10°, and from most of the 
churnings an additional tub at 20°. This butter was packed in June 
and the early part of July, and was removed from storage in February, 
1911, and scored by the same scorers who had scored it before storage. 
The results of the scorings, with the comments of the scorers, are 
given in Tables 8, 9, and 10, and the results for the three creameries 
are summarized in Table 11. 

Table 8. — Scores before and after storage of butter made from ripened raw cream — 

Creamery A. 



Churning 
No. 



Score of 

fresh 

butter. 



Comments. 



Storage 
tem- 
pera- 
ture. 



Score 
after 
stor- 



Comments. 



A8 
9 
10 
11 
12 

13 

14 

15 
16 
17 
18 
19 

20 
21 
22 
23 
24 
25 



92 

93 

91 

93i 

91 



93i 

93 

93 

921- 

92 

90 



92 
92i 
92 
92J 



Unclean, oily 

Trifle oily 

Curdy, salt coarse . 



Aroma tainted. 
Overworked. .. 



Sour, cheesy 

Sour, unclean 

do 

Trifle unclean, sour 

Sour, metallic, unclean 

Sour, unclean, oily, metallic. . 

Greasy, little coarse 



Good butter . 



Unclean aroma, heated, poor 
milk. 



Trifle unclean 

Unclean, poor cream. 
Sour and coarse 



F. 


10 
20 


10 
20 


10 
20 


10 
20 


10 
20 


10 
20 


10 


10 


10 


10 


10 


10 


10 
20 


10 
20 


10 
20 


10 
20 


10 
20 


10 
20 



Storage, unclean, will go fishy. 

Strong storage. 

Storage. 

On fishy order, storage. 

On fishy order. 

Fishy. 

Very fishy. 

Fishy and storage. 

Fishy. 

Unclean, storage, on fishy order. 

Storage. 

Storage, unclean. 

Storage. 

Unclean, storage. 

Storage. 

Fishy. 

Storage, fishy. 

Fishy. 

Storage, on fishy order. 

Do. 
Unclean, storage, fishy order. 
Fishy. 
Storage. 

Do. 
Unclean, storage. 
Storage. 
Stale, storage. 

Storage, unclean, fishy order. 
Storage, on fishy order. 
Strong storage, fishy. 
Unclean, storage, may go fishy. 
Fishy. 
Storage. 
Fishy. 

Do. 

Do. 
Unclean, storage. 
Fishy, metallic. 
Fishy. 
Storage. 

Strong storage, on fishy order. 
Fishy. 

Storage, unclean. 
Storage. 
Fishy, storage. 
Strong storage. 
Very strong storage. 
Very fishy. 



16 



MANUFACTURE OF BUTTER FOE STORAGE. 



Table 9. — Scores before and after storage of butter made from pasteurized ripened cream- 
Creamery B. 



Score of 
fresh 
butter. 



93 

93i 

93J 

93^ 

93 

92 i- 

94 



93 

93i 
92J 
93J 
93 



93 



94.J 



94 
93 

93 

92.', 

934 

93 

93i 

92-1 

92i 



Comments. 



Oily 

Sour 

Sour, wavy 

AVavy 

Wavy 

Sour, wavy 

Fine, trifle curdy . 



Oily, weak hody . 
Weak body 



Oily. 
Oily. 



Trifle coarse . 



I/it lie sour and greasy, may 
po fishy. 

Little sour and greasy 

TritU" unclean, poor material.. 

Good butter, little coarse 

Sour, high acid 

Good butter, a little coarse 

Trifle unclean and flat 

Mottled 



Storage 
tem- 


Score 
after 


ture. 


storage. 


°F. 




\ 


90 


{ 10 


90 


I 20 


90 


f 


87 


{ 10 


86 


I 20 


86 


( 


89 


1 10 


92 


I 20 


89 


( 


90 


1 10 


91 


I 20 


89 


( 


89 


\ 10 


88 


i 20 


90 


( 


91 


{ 10 


90 


I 20 


88 


f 


92 


{ 10 


92 


I 20 


88 


( 


91 


10 


89 


I 20 


86 


/ 


88 


\ 10 


88 


/ 


92 


\ 10 


91 


[ 
\ 10 


92 


89 


I 


89 


\ 10 


88 


\ 


90 


t 10 


88 


( 


92i 


1 10 


92^ 


20 


92 





92i 


\ 10 


92" 


I 20 


86 


( 


90 


1 10 


89 


I 20 


89 


1 


93 


{ 10 


90 


20 


8S 





90 


i 10 


91 


I 20 


88 


f 


93 


{ 10 


92 


1 20 


89 


1 


92 


1 10 


92 


1 20 


90 


1 


92 


1 10 


93 


I 20 


88 


( 


92 


\ 10 


90 


I 20 


88 


/ 


92* 


\ 10 


90 


/ 


92 


I 10 


86 


/ 


90 


\ 10 


89 


/ 


93* 


\ 10 


92i 


/ ° 


93J 


\ 10 


93 


/ 


91 


\ 10 


92 


{ >s 


93J 


90 


{ .s 


93 


92} 



Comments. 



Strong storage. 

Do. 

Do. 
Storage, on fishy order. 
Storage, flshy. 

Do. 
Storage, on fishy order. 
Trifle storage. 
Strong storage. 
Slight storage. 
Storage. 
Strong storage. 

Do. 
Storage and fishy. 
Strong storage. 
Slight storage and curdy. 
Unclean, slight storage, soiu". 
Strong storage, stale. 
Trifle storage. 
Slight storage. 

Strong storage, on fishy order. 
Slight storage. 
Storage, on fishy order. 
Strong storage, "fishy. 
Storage, on flshy order. 
Strong storage, may go flshy. 
Slight storage. 
Strong storage. 
Slight storage, trifle unclean. 
Strong storage, unclean. 
Strong storage. 
Storage, on fishy order. 
Storage. 

Storage, on fishy order. 
Slight storage, clean. 
Trifle storage. 
Slight storage. 

Do. 
Slight storage, but sweet. 
Storage, fishy. 
Storage, not unclean. 
Strong storage. 
Unclean, storage. 
Good Ijutter, slight storage. 
Storage and .slight fishy. 
Storage, on fishy order. 
Strong storage. 
Storage. 
Strong storage. 
Good butter, slight storage. 
Storage. 

Storage, may get fishy. 
Storage, otherwise good. 
Slight storage. 

Do. 

Do. 
Good butter, trifle storage. 
Storage, on fishy order. 
Storage, but sweet. 
Storage. 

Storage, on fishy order. 
Trifle storage. 
Storage. 

Storage, otherwise good. 
Storage and fishy. 
Storage and unclean. 
Trifle unclean and slight storage. 
Good butter, slight storage. 
Trifle storage. 
Fine butter, trifle storage. 
Trifle storage, fairly good. 
Slight storage. 

Do. 
Good butter, slight storage. 
Storage. 

Trifle storage, good butter. 
Trifle storage. 



MANUFACTURE BY DIFFERENT METHODS. 



17 



Table 10. — Scores before and after storage of butter made from pasteurized unripened 

cream — Creamery C. 



Churning 
No. 



Score of 
fresh 
butter. 



Cl 
2 
3 
4 



92 
92 
93 

91 

93 
93i 
93 
93 



93 
93J 
93 

93i 
94 
94 
93^ 



Comments. 



Flat, trifle unclean . . 

Metallic 

Greasy, will go fishy. 

Greasy 

Metallic, pasty 



Slightly greasy . 

do 

do 



Clean but lacks character . 
do 



do... 

Metallic . 
Greasy . . 



Metallic and unclean . 
Sour, unclean 



Good butter. 
Sour 



Stor- 


Score 


tem- 


after 
stor- 


pera- 
ture. 


age. 


°F. 







93 


10 


93 


20 


92i 





93 


10 


92 


20 


92 





93 


10 


92 


20 


92i 





93 


10 


92 


20 


92i 





93 


10 


92 


20 


93i 





93" 


10 


93 





93 


10 


93 





93 


10 


93 





92 


10 


90 


20 


90 





92 


10 


92 


20 


92 





93 


10 


93 


20 


93 





89 


10 


91 





93 


10 


92i 





91 


10 


92 





92J 


10 


m 


20 


91 





93 


10 


88 


20 


89 





90 


10 


93 


20 


91 





93 


10 


92^ 


20 


88 



Comments. 



Flat but good. 

Cooked but clean and sweet. 

Good butter, flat. 

Flat but sweet. 

Trifle unclean. 

Unclean. 

Clean but flat. 

Slight storage, unclean. 

Good butter. 

Trifle cooked flavor. 

Good butter, greasy. 

Good butter. 

Metallic. 

Good butter, trifle metallic. 

Clean and sweet. 

Clean but flat. 

Clean and sweet. 

Good butter. 

Sweet good butter. 

Clean and sweet. 

Trifle unclean. 

Unclean. 

Do. 
Cleans up sweet but flat. 
Not quite so good, but clean, oily. 
Trifle unclean. 
Clean and sweet. 

Do. 
Clean but greasy. 
Unclean. 

Do. 
Good butter. 

Aroma not clean, otherwise good. 
Trifle imclean. 

Do. 
Trifle storage, otherwise good. 
Storage. 

Do. 
Slight storage, otherwise good. 
Storage, on fishy order. 
Storage. 

Strong storage but clean. 
Good butter, slight storage. 
Slight storage. 

Sour but good, slight storage. 
Slight storage. 
Strong storage, on fishy order. 



Table 11. — Average scores of Tables 8, 9, and 10 — Creameries A, B, and C. 



Character of cream. 



Raw ripened cream 

Pasteurized ripened cream.. . 
Pasteurized unripened cream 



Number of 
churnings. 



18 

30 

117 



Average 

score of 

fresh 

butter. 



92.33 
93.35 
92.94 



Storage 
tempera- 
ture. 



Number of 
tubs scored. 



Average 

score after 

storage. 



87.33 
86.94 
86.33 
91.20 
90.28 
88.47 
92.36 
91.91 
91.41 



1 Not including one churning which was not scored before storage. 



18 



MANUFACTURE OF BUTTER FOR STORAGE. 



While it is unsafe to make a too direct comparison from the data 
in the preceding tables, owing to the fact that the three kinds of butter 
were made in different creameries and from different lots of cream, 
nevertheless the superior keeping quality of the butter made from 
pasteurized sweet cream is obvious. The almost uniform occurrence 
of storage and fishy flavors in the ripened-cream butter and the 
absence of these flavors in the sweet-cream butter should not be 
overlooked. 

EXPERIMENTS OF 1911. 

In the following season (1911) a similar arrangement was made 
with the same company and butter was made for storage at two 
creameries. One of these, creamery E, pasteurized the cream and 
ripened it in the usual manner. The other divided the cream, adding 
a starter and ripening one-half without pasteurization, while the 
other half was pasteurized, cooled at once, and held until the following 
morning. We recommend that sweet cream be churned on the day 
of separation, not only to avoid the danger of development of bac- 
teria in the cream on standing, but also on account of the economy 
of time and refrigeration. However, in this case, it was not prac- 
ticable to arrange the churnings in this way. One of the writers 
divided his time between the two creameries, supervising the churn- 
ing records, which are summarized in Tables 12, 13, and 14. 

Table 12. — Churning data for raw ripened cream — Creamery D. 



Churning No. 


Fat in 
cream. 


Churning 

tempera- 
ture. 


Aciditj' of 
cream as 
lactic acid. 


Time re- 
quired for 
churning. 


Fat in 
buttermilk. 


Water in 
butter. 


1 


Per cent. 
27.00 
32.00 
30.00 
30.00 


"F. 
51.5 
53.0 
52.0 
52.0 
51.0 
53.0 
53.0 
62.0 
54.0 
53.5 
53.5 
55.0 
53.0 
53.0 
52.0 
52.0 
53.0 
51.0 
50.0 
54.0 
52.0 


Per cent. 
0.58 
.55 
.56 
.53 
.51 
.48 
.51 
.50 
.53 
.56 
.55 
.55 
.52 
.51 
.51 
.54 
.58 
.54 
.52 
.54 
.50 


Minutes. 
42 
24 
35 
31 
27 
50 
24 
40 
36 
45 
20 
25 
43 
33 
35 
51 
20 
38 


Per cent. 
0.200 
.200 
.120 
.145 
.240 
.175 
.190 
.090 
.160 
.170 
.260 
.130 
.175 
.115 
.105 
.175 
.260 
.190 
.135 
.090 
.145 


Per cent. 
14.0 
15.3 
14.0 
14.2 
15.0 
15.0 
15.0 


2 


3 


4 


5 


6 


34.00 
34.00 
35.25 
31.00 
28.00 
22.00 
32.50 
27.50 
27.00 


7 


8 


9 


14.5 
15.0 
15.6 
15.3 
15.3 
15.0 
14.8 
15.9 
15.8 
14.1 
16.0 
14.8 
15.5 


10 


11 . . . 


12 


13 


14 "4 


15 


16 


31.50 
28.00 
29.00 
33.50 
32.50 
35.50 


17 


18 


19.. . 


20 


60 
83 


21 


Average 


30.50 I 52.5 


.53 


36.6 


.165 


15.0 



MANUFACTUEE BY DIFFERENT METHODS. 19 

Table 13. — Churning data for pasteurized ripened cream — Creamery E. 



Churning No. 


Fat in 
cream. 


Churning 
tempera- 
ture. 


Acidity of 

cream as 

lactic acid. 


Time re- 
quired for 
chiuning. 


Fat in Water in 
buttermilk, butter. 


1 


Per cent. 


"F. 
51 


Per cent. 
0.56 
.62 
.58 
.57 
.58 
.56 
.54 
.53 
.54 
.58 
.56 
.56 
.54 
.55 
.54 
.55 
.53 
.55 
.50 
.54 
.59 
.56 
.60 


Minutes. 
35 
45 
35 
37 
40 
45 
50 
40 
35 
45 
40 
35 
35 
45 
40 
40 
45 
40 
40 
50 
45 
45 
40 


Per cent. 
0.070 


Per cent. 
14.3 
13 8 


2 




3 




61 

50 
51 
50 
50 
52 
51 
51 
51 
50 
50 
51 
50 
51 
50 
50 
50 
51 
51 
50 
51 




14 3 


4 




.120 


14.6 
13 8 


5 




6 






14 


7 




420 




8 


36.00 
40.00 
30.00 
34. .50 
34.50 


.170 
.180 
.110 
.190 
.140 


14.0 
14.3 
13.5 
14.1 
13.1 
14.1 
13.7 
14.1 
13.7 
13.8 
15.2 
15.0 
14.5 
14.0 
14.2 
14.0 


9 


10 


11 


12 


13 


14 


33.00 


.140 
.2.50 
.255 


15 


16 


32.50 
33.25 
35.00 
36.50 
30.00 
35.50 


17 


18 


.100 
.175 
.110 
.200 


19 


20 


21 

22 


23 


36.00 


.240 


Average 


34.40 


50.6 


.558 


41.2 


.179 


14.1 



Table 14. — Churning data for pasteurized unripened cream — Creamery D. 



Churning No. 


Fat in 
cream. 


Churning 
tempera- 
ture. 


Acidity of 
cream as 
lactic acid. 


Time re- 
quired for 
chum tag. 


Fat in 
buttermilk. 


Water in 
butter. 


1 


Per cent. 


"F. 

51.00 

50.00 

49.00 

51.00 

50.00 

55.50 

51.00 

51.00 

52.00 

52.00 

52.00 

51.00 

51.00 

50.50 

53.50 

54.00 

51.00 


Per cent. 
0.14 
.14 
.15 
.13 
.24 
.13 
.14 
.14 
.14 
.14 
.14 
.15 
.15 
.15 
.14 
.15 


Minutes. 
19 
25 
23 
22 
14 
30 
30 
25 
20 
22 
15 
21 
32 
35 
17 
23 
32 
38 
17 


Per cent. 
0.160 
.240 
.400 
.400 
.285 
.310 
.320 
.325 
.290 
.170 
.400 
.215 
.230 


Per cent. 
13.6 
14.0 


2 




3 




4 


39.00 
35.25 
34.50 
33.00 


13.5 
13.0 
13.3 
14.0 
15.0 
13.9 
14.9 
15.9 
15.6 
15.5 
14.6 
15.0 
15.9 
15.4 
14.3 
15.7 


5 


6 


7 


8 


9 


40.25 
40.50 
38.50 
35.00 
32.25 


10 


11 


12 


13 


IS 


16 


27.00 
38.25 
40. 50 
39.00 
35.50 


.380 
.510 
.190 
.120 
.220 


17 


18 


19 


.15 
.14 


20 


56.00 


Average 


36.30 


50.75 


.142 


24.2 


.287 


14.6 



It will be noticed that the fat is higher in the buttermilk from the 
pasteurized unripened cream than in that from the raw cream or 
from the pasteurized ripened cream. This can be reduced by. lowering 
the churning temperature, with, however, an increased tendency 
toward wavy or mottled butter. When sweet cream is churned with- 
out the addition of a starter the amount of buttermilk is reduced until 
the total loss of fat approximates that in buttermilk from an equal 
amount of butter made from ripened cream. 



20 



MANUFACTURE OF BUTTER FOR STORAGE. 



This butter was packed in May and the early part of Junef and was 
scored before going into storage. The storage was arranged as with 
the previous lot. It was removed from storage late in January and 
scored as before by Mr. Joslin and a representative of the butter com- 
pany. Nearly all of this butter was of good quality when fresh and 
would have been selected for storage. The scores before and after 
storage are given in Tables 15, 16, and 17, and are summarized in 
Table 18. 

Table 15. — Scores before and after storage of butter made from raw ripened cream — 

Creamery D. 



Churning 
No. 



Score of 

fresh 

butter. 



Comments. 



Storage 


Score 


temper- 


after 


ature. 


storage. 


o p 




( 


92 


10 


89 


I 20 


90 


/ ° 


92i 


1 10 


91 


( 


92J 


I 10 


90 





92 


10 


90 


20 


89 


/ 


92 


\ 10 


89 


( 


91i 


I 10 


89 


f 


92J 


\ 10 


89 


I 20 


90 


/ 
I 10 


92J 


90 


/ 
\ 10 


92| 


89 


( 


92i 


1 10 


88 


I 20 


91 


/ 
I 10 


92 


89 


i 
I 10 


92 


88 


f 


92i 


i 10 


90 


I 20 


91 


/ 


92 


\ 10 


90 


1 


91 


\ 10 


88 


I 20 


89 


/ 
I 10 


92 


90 


\ 10 


92 


90 


( 


91 


\ 10 


90 





91 


10 


90 


1 20 


89 


i 


90 


1 10 


90 


1 


91 


\ 10 


90 


20 


90 



Comments. 



93i 

94 
94 

94 

93 
93i 

93i 

94 
94 

94 

93i 
93i 

94 

94 

93 

94 

93J 

93 

92i 

93 

93 



Oily 

Good butter 

do 

do 

Coarse, oily 

Trifle oily 

Trifle sour 

Good clean butter 

Good butter 

do 

Not quite clean 

Trifle heated, greasy 

Good butter 

do 

Trifle metallic, will go fishy 

Good butter 

Trifle oily 

Trifle unclean 

Oily, will go fishy 

Sour and oily 

Sour 



Trifle storage, 
strong storage. 

Do. 
Trifle storage. 

Do. 

Do. 
Strong storage. 
Trifle storage. 

Do. 
Strong storage. 
Trifle storage. 
Will go fishy, sour. 
Trifle storage. 
Strong storage. 
Trifle storage. 
Strong storage. 
Strong storage, oily. 
Trifle storage. 
Strong storage. 
Trifle storage. 
Strong storage. 
Trifle storage. 
Strong storage, unclean. 
Trifle storage. 

Do. 
Strong storage. 

Trifle storage. 

Do. 
Fairly sweet, but strong storage. 
Trifle storage. 

Do. 
Strong storage. 
Trifle storage. 
Unclean, strong storage. 
Strong storage. 
Trifle storage. 
Strong storage. 
Trifle storage. 
Strong storage. 
Unclean, trifle storage. 
Strong storage. 
Unclean, trifle storage. 
Strong storage. 

Do. 
Unclean, trifle storage. 
Strong storage. 
Unclean, trifle storage. 
Strong storage. 

Do. 



MANUFACTUEE BY DIFFERENT METHODS. 



21 



Table 16 . — Scores before and after storage of butter made from pasteurized ripened cream- 
Creamery E. 



Churning 
No. 


Score of 

fresh 

butter. 


E 1 


94 


2 


94 


3 


94 


4 


93^ 


5 


93i 


6 


93i 


7 


94 


8 


93J 


9 


93i 


10 


94 


11 


94 


12 


94 


13 


93 


14 


93 


15 


92^ 


16 


93 


17 


93 


18 


93i 


19 


94 


20 


94 


21 


93^ 


22 


93^ 


23 


92J 



Comments. 



Good, trifle oily 

High acid 

High acid, but clean 

Trifle coarse salt for storage. . . 

Oily or heated 

(Trifle sour and oUy, has been 
\ trifle heated. 

Not so oily 

Trifle sour and oily 

Trifle oUy 

Good butter, oily 

Clean 

Clean, just trifle oily 

Metallic 

....do 

Coarse, metallic 

Sour and coarse, briny 

Sour and coarse 

fFairly clean, good starter 
\ aroma. 

Coarse salt 

Good butter 

On metallic order 

oay 

OUy, wavy 



Storage 
temper- 
ature. 



F. 


10 
20 


10 
20 


10 
20 


10 
20 


10 
20 


10 


10 


10 
20 


10 


10 


10 
20 


10 


10 


10 
20 


10 


10 


10 
20 


10 


10 
20 


10 


10 


10 
20 


10 



Score 
after 

storage. 



91* 

90" 

91 

92 

89 

90 

92 

89 

90 

91 

90 

91 

92i 

91 

90 

92 

91 

92 

92 

92* 

91" 

91 

91 

91 

92i 

88 

92i 

92 

91 

91 

91 

92 

91 

92 

88 

90 

92 

90 

91J 

91 

91 

91 

89 

92 

88 

91 

88 

86 

92 

89 

92 

89 

91 

89 

87 

91 



Comments. 



Trifle storage. 

Do. 

Do. 

Do. 
Going fishy, storage. 
Storage. 
T'-ifle storage. 
Going fishy, storage. 
Storage. 

Tr-fle oUy and unclean. 
Storage. 
Trifle storage. 

Do. 

Do. 
Storage. 
Trifle storage. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 
Trifle storage, oily. 
Trifle storage. 
Fishy. 
Trifle storage. 

Do. 

Do. 

Do. 
Trifle storage, oily. 
Trifle storage. 

Do. 

Do. 
Fishy. 
Storage. 
Trifle storage. 
Storage flavor. 
Trifle storage, oUy. 
Unclean, storage. 
Trifle storage, oily. 
Trifle storage. 
Trifle storage, mottled. 
Trifle storage. 
Fishy. 

Trifle storage. 
Fishy. 

Do. 
Trifle storage. 
Strong storage. 
Trifle storage. 
Strong storage. 
Trifle storage. 
Strong storage. 
Fishy. 

Trifle storage, mottled. 
Strong storage. 



22 



MANUFACTURE OF BUTTEE FOR STORAGE. 



Table 17. — Scores before and after storage of butter made from pasteurized unri-pened 

cream — Creamery D. 



Churning 
No. 



El 
2 
3 



Score of 

fresh 

butter. 



94 
94J 

94i 

95 
94i 

94i 

94 

94J 

95 
95 
95 
95 

95 

95 

94J 

95 
C4 
94 



Comments. 



Clean and sweet . . . 
Heated, trifle oily. , 
Good butter, clean. 
Clean and sweet . . . 



Rich 

Clean and sweet . 



Good butter 

Trifle corded — mealy flavor . . 
Good butter 



O. K., fine butter. 

do 

do 

do 



Stor- 
age 
tem- 
pera- 
ture. 



Good butter. 

Clean 

Trifle coarse . 

Good butter. 
Oily 



Fairly clean and sweet . 



Score 
after 
stor- 



94 

93J 

93 

94 

93i 

93 

94 

94 

93 

93i 

92i 

93 

94 

93i 

94 

93i 

94 

93i 

92 

93i 

93i 

94 

93i 

93 

94 

93 

94 

93J 

94 

93 

94 

93i 

94i 

94 

93 

94i 

93 i 

94i 

93i 

93 

95 

94 

95 

94 

95 

94 



Comments. 



F'ne butter. 
Swee* and clean. 

Do. 

Do. 

Do. 

Do. 
Fine butter. 

Do. 
Sweet and clean. 
F'ne butter. 
Sweet and clean. 

Do. 
Fine butter. 
Sweet and clean. 
Fine butter. 
Sweet and clean. 
Fine butter. 
S-'veet and clean. 
Trifle unclean. 
Fine butter. 
Sweet and clean. 
Fine butter. 
S-weet and clean. 
Good butter. 
Fine butter. 
Sweet and clean. 
Fine butter. 
Sweet and clean. 
Fine butter. 
Sweet and clean. 
Fine butter. 
Sweet and clean. 
Fine butter. 
Sweet and clean. 
Good butter. 
Fine butter. 
Sweet and clean. 
Fine butter. 
Sweet and clean. 
Good butter. 
Fine butter. 

Do. 

Do. 

Do. 

Do. 

Do. 



Table 18. — Average scores of Tables 15, 16, and 17 — Creameries D and E. 



Character of cream. 



Raw ripened cream 

Pasteurized ripened cream . . . 
Pasteurized unripened cream 



Number of 
chumlngs. 



Average 

score of 

fresh 

butter. 



93.55 
93. 52 
94.61 



Storage 
tempera- 
ture. 



Number of 

tubs 

scored. 



Average 

score after 

storage. 



91.86 
89 48 
89.88 
91 74 
89 91 
89 (H 
94 18 
93 16 
92.88 



MANUFACTUEE BY DIFFERENT METHODS. 



23 



For convenience of comparison the results of the scoring are 
arranged graphically in figures 2, 3, and 4. These curves are ar- 



•fREiH. 

• RfT£R STOHIfGE fir O' 
10' 







8S 



6£ Q7 83 

^CORC or BUTTER. 

Fig. 2. — Distribution of butter scores before and after storage— Raw-cream butter. 



— F"R£6H 

— flFrr« i,TORMac fir O" 
_ .. ... 10' 

— „ .. 20" 



A. 




10 



~SB '87 "83 

Scaac or aurre-if. 
Fig. 3.— Distribution of butter scores before and after storage— Pasteurized ripened-cream butter. 

ranged to show the relative proportion of the total amount given a 
certain score. For instance, of the butter made from pasteurized 



24 



MANUFACTUKE OF BUTTER FOR STORAGE. 



crpam 52 per cent was scored 93 or 93^ when fresh afld 39 per 
cent was scored 94 or 94 J. After storage at 0° F. 60 per cent was 
scored 92 or 92^. This arrangement shows httle difference in the 
keeping quahty of the butter niade from raw cream and from pas- 
teurized ripened cream. There is a somewhat mder range of scores 
in the butter made from the pasteurized ripened cream, due, evidently, 
to the occurrence of fishy flavor in that made from the raw cream. 
The superior keeping quality of the sweet-cream butter is evident in 



80 

70 

60 
50 
40 
30 

zo 





dS 66 67 
Scofic or guTTtft. 



&* 



as 



86 89 ^O 8/ 92 d3 

Fig. 4.— Distribution of butter scores before and after storage— I'asteurized uiuiijencd-cream butter. 



its uniformity, the slight change from its original condition, and the 
almost complete absence of the usual cold-storage flavors. This is 
true not only of the butter stored at the commercial temperature, but 
in a lesser degree of that held at 10° and 20° F., which represent con- 
ditions that would tend to bring out defects and increase the differ- 
ence between butters of good and poor keeping qualities. 

This butter was made under conditions which could be duplicated 
by any dealer, public institution, or other large consumer wishing 
butter made expressly for storage. 



INFLUENCE OF STORAGE TEMPERATURE. 



25 



THE INFLUENCE OF STORAGE TEMPERATURE ON CHANGES IN 

BUTTER. 

The influence of temperature on the changes in storage butter is 
evidently a retardation of the rate of change, with a small but not 
determinative influence on the kind of flavor that develops. A cer- 
tain state of deterioration may be reached in three weeks at 32° F. or 
three months at 0° F. The kind of flavor that develops in the 
butter is determined almost entirely before it goes into storage, but 
there are certain flavors more frequently observed in storage butter 
than under other circumstances. There is almost always a com- 
plication of flavors and probably some sort of sequence of flavors; 
that is to say, one flavor may develop into another, and this in course 
of time into a thhd. The temperature of storage doubtless retards 
this transition, and the holding of the butter for some time at one 
stage makes certain flavors evident which at a higher temperature 
would be obscured by the rapid change. 

The results on various lots of butter reported in an earlier bulletin ^ 
of this division showed small difference between butter stored at — 10° 
F. and 10° F., but a marked difference between the butter stored at 
10° and 32° F. In the work reported in the present paper duplicate 
tubs were stored at 0°, 10°, and 20° F., partly to determine if there 
is much gained in the use of the lower temperature, but more espe- 
cially to bring out at the higher temperatures the defects in the butter. 
A butter that holds up weU at 0° but goes off flavor at 10° or 20° 
would probably deteriorate more rapidly after coming out of storage 
at0°. 

The differences in the rate of change at different temperatures are 
perhaps best expressed by showing the average loss in points as com- 
pared with the score of the fresh butter. Arranged in this way, the 
various lots of experimental butter show deterioration as follows: 

Table 19. — Average deterioration of butter after storage at various temperatures. 



Kind of butter. 



Points lost after storage. 



Stored at 
0°F. 



Stored at 
10»F. 



Stored at 
20° F. 



Raw-cream butter— Creamery A 

Raw-cream butter — Creamery D 

Raw-cream butter— All samples 

Pasteurized ripened cream— Creamery B — 

Pasteurized ripened cream — Creamery E 

Pasteurized ripened cream — All samples 

Pasteurized unripened cream — Creamery C . 
Pasteurized unripened cream— Creamery D . 
Pasteurized unripened cream — All samples . 



Points. 

5.0 

1.7 

3.2 

2.2 

1.7 

2.0 

.6 

.4 

.5 



Points. 
6.3 
4.1 
4.6 
3.0 
3.6 
3.3 
1.0 
1.0 
1.0 



Points. 
6.8 
3.3 
4.8 
6.1 
4.0 
4.6 
1.5 
1.6 
1.6 



1 Gray, C. E., and McKay, G. L. The keeping qualities of butter made under different conditions and 
stored at different temperatures. With remarks on the scoring of the butter. U.S. Department of Agri- 
culture, Bureau of Animal Industry, Bulletin 84. Washington, 1906. 



26 



MANUFACTURE OF BUTTER FOR STORAGE. 



The relation of the score after storage at the various temperatures 
to the score of the fresh butter is also shown in figure 5. 




"» OJ <^ ■* <0 



The amount of deterioration as indicated by the differences in the 
scores before and after storage is in a general way directly propor" 



INFLUENCE OF STOEAGE TEMPEKATUEE. 



27 



tioned to the temperature of storage. The difference in the scores at 
0° and at 10° is sufficient to warrant the use of the lower temperature 
even for butter of the best keeping quality. The strildng thing in 
the table is the relative rate of change in butter made by the different 
methods. There was slightly less change in the pasteurized ripened- 
cream butter than in the raw-cream butter, but the change in the 
pasteurized ripened-cream butter stored at 0° F. was four tmies as 
great as that in the pasteurized sweet-cream butter at the same tem- 
perature, and the difference at the higher temperatures was nearly as 
great. Even at 20° F. the deterioration of the sweet-cream butter 
was comparatively slight, indicating that this butter would retain 
its flavor well after removal from storage. 



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